Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Rose-containing sweet bean sauce

A technology of sweet noodle sauce and rose, which is applied in the field of seasoning to achieve the effect of strong fragrance and delicate taste

Inactive Publication Date: 2017-12-15
广西味豪食品有限公司
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of living standards, people have higher and higher requirements for diet quality, and the taste, aroma and color of the existing sweet noodle sauce can no longer meet the needs of the broad masses of the people.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation method of rose sweet noodle sauce of the present invention is specifically as follows:

[0023] (1) clean the rose petals, dry them in the sun, and pulverize them to obtain rose powder;

[0024] (2) decocting the rose petals with water, filtering, and merging the filtrate;

[0025] Wherein, the decocting with water is adding 12 times the weight of water and decocting twice, each time for 25 minutes;

[0026] (3) Soak the black beans in 12 times the weight of water, the water temperature is 55°C, and the soaking time is 1.5 hours, collect the soaking water, add salt to the soaking water, and obtain black soybean salt water, the concentration of salt in the black soybean salt water is 12 degrees Baume;

[0027] (4) Dry the steamed buns to obtain dry steamed buns, then crush them, add the filtrate obtained in step (2), the black soybean brine obtained in step (3) and Aspergillus oryzae to obtain a mixture, seal and ferment to obtain fermented sauce unstrai...

Embodiment 2

[0036] The preparation method of rose sweet noodle sauce of the present invention is specifically as follows:

[0037] (1) clean the rose petals, dry them in the sun, and pulverize them to obtain rose powder;

[0038] (2) decocting the rose petals with water, filtering, and merging the filtrate;

[0039] Wherein, the decocting with water is adding 10 times the weight of water and decocting twice, each time for 20 minutes;

[0040] (3) Soak the black beans in 10 times the weight of water, the water temperature is 60°C, and the soaking time is 2 hours, collect the soaking water, add salt to the soaking water, and obtain black soybean salt water, the concentration of salt in the black soybean salt water is 10 degrees Baume;

[0041] (4) Dry the steamed buns to obtain dry steamed buns, then crush them, add the filtrate obtained in step (2), the black soybean brine obtained in step (3) and Aspergillus oryzae to obtain a mixture, seal and ferment to obtain fermented sauce unstraine...

Embodiment 3

[0050] The preparation method of rose sweet noodle sauce of the present invention is specifically as follows:

[0051] (1) clean the rose petals, dry them in the sun, and pulverize them to obtain rose powder;

[0052] (2) decocting the rose petals with water, filtering, and merging the filtrate;

[0053] Wherein, the decocting with water is adding 15 times the weight of water and decocting twice, each time for 30 minutes;

[0054] (3) Soak the black soybeans in 15 times the weight of water, the water temperature is 50-60° C., and the soaking time is 1 hour, collect the soaking water, add salt to the soaking water, and obtain black soybean brine, the concentration of the salt in the black soybean brine is 15 degrees Baume;

[0055] (4) Dry the steamed buns to obtain dry steamed buns, then crush them, add the filtrate obtained in step (2), the black soybean brine obtained in step (3) and Aspergillus oryzae to obtain a mixture, seal and ferment to obtain fermented sauce unstrain...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides rose-containing sweet bean sauce. A preparation method of the rose-containing sweet bean sauce comprises the steps as follows: (1) rose petals are cleaned and dried, and rose powder is obtained; (2) the rose petals are decocted with water, filtration is conducted, and filtrates are mixed; (3) black soybeans are soaked with water, soaking water is collected, salt is added to the soaking water, and black soybean saline water is obtained; (4) steamed buns are dried, the dried steam buns are obtained and crushed, the filtrate, the black soybean saline water and aspergillus oryzae are added, a mixture is obtained, sealed fermentation is conducted, fermented sauce mash is obtained, the black soybean saline water is added again, the mixture is mixed uniformly, and crude sweet bean sauce is obtained; and (5) the rose powder is added to the crude sweet bean sauce, the mixture is uniformly mixed, and the rose-containing sweet bean sauce is obtained. The sweet bean sauce has medium saltiness and sweetness, tastes fine and has strong fragrance, the rose petals and the steamed buns are fermented simultaneously, and the other part of rose petals are directly mixed with the crude sweet bean sauce, so that the prepared sweet bean sauce has the rose fragrance and is fragrant and delicious.

Description

technical field [0001] The invention belongs to the technical field of seasonings, and in particular relates to a rose sweet noodle sauce. Background technique [0002] Sweet noodle sauce, also known as sweet sauce, is a sauce-like condiment made from flour as the main raw material through koji making and heat preservation fermentation. Its taste is sweet and salty, with sauce and ester aroma at the same time, suitable for cooking sauce-boiled and sauce-cooked dishes. The finished product is yellowish brown or reddish brown, bright and shiny; it has the aroma of sauce and ester; the taste is mainly sweet, slightly salty. It is usually used as an important condiment for cooking sauce-boiled and sauce-cooked dishes, such as sauce-baked diced meat and sauce-baked chicken; in addition to being used as a seasoning, sweet noodle sauce is often used to dip roast duck, green onions, etc., or wrap pancakes Season with other snacks. Sweet noodle sauce is rich in essential amino aci...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/60A23L33/10
CPCA23L27/60A23L33/10
Inventor 曾益洪
Owner 广西味豪食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com